- 1 cup mayonnaise
- 1 (8-ounce) carton sour cream
- 1 pound bacon, cooked and crumbled
- 2 large tomatoes, chopped
- Belgian endive leaves
How to Make It
Combine mayonnaise and sour cream in a medium bowl, stirring well with a wire whisk; stir in bacon and tomato. Spoon 1 tablespoon onto individual Belgian endive leaves, or serve with Melba toast rounds.
Christmas with Southern Living 1999